soppressata processing: handicraft
Ingredients: local pork, salt, pepper, herbs and natural spices.
nb. allergens are not excluded
The soppressata lucana is a typical product of Basilicata prepared according to the ancient traditions of the butchery and sausages D’Andrea. Product that comes from the mountainous areas of the region using local pork to create a quality food at km 0 and guarantee the genuineness to the consumer.
How it is produced
To make this particular salami, the butcher and salumi D’Andrea uses an ancient technique. According to tradition the soppressata is prepared by letting the meat rest in a fresh environment for 24 hours, then it is cut by choosing only some parts such as fillet and leg.
The selected pieces are then minced and seasoned with lard, salt and pepper.
At this point the food is placed under a press and left in this position for another 24 hours.
After the pressing time, from which the soppressata takes its name, the drying phase is carried out by hanging the sausages on wooden posts placed in a specially equipped room where heat is spread thanks to the presence of a hearth.
This last phase lasts about 40/50 days.
The suppressed in the kitchen
The soppressata craft of Butcher’s and Salumi D’Andrea is a salami that is well suited to different preparations and consumption.
This product is stored in oil and can last a year in the cellar or in a cool room. The typical use of salami in Basilicata is accompanied by stewed legumes such as lentils or it can be consumed with a cream prepared with beans or as an appetizer in combination with mushrooms in oil, gherkins, olives, onions and so on.
Alternatively, it can be served as an aperitif by making small sandwiches with mayonnaise or soft cheese and brawny slices.
The right wine for the soppressata
The red wine is the one that best suits the strong flavor of soppressata, you can opt for a Bonarda dell’Oltrepò Pavese, a Carato Venusio of 2013 with an intense flavor or a Morellino di Scansano, Tuscan wine with a fresh and fruity taste and of course a excellent Aglianico del Vulture.